Fresh Strawberry Spinach Wraps

Last summer, my neighbor showed up at my door with a basket of strawberries from her farm, and I had no idea what to do with them beyond jam. She casually mentioned wrapping them with goat cheese and spinach, and something about that combination stuck with me. The first time I assembled these wraps, I was struck by how the sweetness of the berries played against the tanginess of the cheese, and suddenly I understood what she meant. Now I make them whenever I need something that feels both light and satisfying, something that tastes like summer no matter the season.

I made these for a picnic last May, and watching people's faces light up when they tasted the strawberry-and-goat-cheese combination was worth every moment of prep. One friend asked if I'd made them myself, genuinely surprised they came from my kitchen rather than a fancy café. That reaction sealed it for me—this became the wrap I reach for whenever I want to impress without stress.

Ingredients

• Whole wheat tortillas: They hold up better than regular flour tortillas and add a subtle nuttiness that complements the goat cheese beautifully.
• Baby spinach: Use pre-washed if you're short on time, and pat it dry so the wraps don't get soggy.
• Fresh strawberries: Buy them the day you plan to make these wraps so they're at peak sweetness and firmness.
• Cucumber: A thin slice adds cool crunch and balances the richness of the cheese.
• Red onion: Just a small amount gives a sharp, peppery undertone that brings everything together.
• Goat cheese: Crumble it yourself if possible—store-bought crumbles sometimes feel too dry compared to fresh chunks you break by hand.
• Roasted pecans or walnuts: Optional but honestly my favorite part; they add texture and a toasty depth.
• Balsamic glaze: This is the secret weapon that ties the whole wrap together with its tangy sweetness.
• Extra-virgin olive oil: A drizzle at the end brings everything together and adds richness without heaviness.

Instructions

Season soups, salads, meats, and vegetables evenly while cooking with quick, one-handed grinding.

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Lay your foundation:

Place a tortilla flat on your work surface, making sure it's not too warm or it'll tear. You want it pliable but cool enough to handle with confidence.

Layer the spinach:

Spread about a cup of baby spinach evenly across each tortilla, stopping about an inch from the edge so nothing spills out when you roll. The border is your safety zone.

Add the fruit and vegetables:

Scatter your strawberry slices, cucumber ribbons, and red onion slivers across the spinach in an even layer. Don't pile them all in the center or they'll create lumps that make rolling difficult.

Crumble and sprinkle:

Break your goat cheese into small pieces and scatter them over the vegetables, then add your nuts if you're using them. The cheese acts like little flavor pockets throughout the wrap.

Dress it up:

Drizzle with balsamic glaze and olive oil, then season with a grind of black pepper and a tiny pinch of sea salt. Be measured with the salt—goat cheese already brings its own salty notes.

Roll it tight:

Fold in the two long sides first, tucking them in firmly, then roll from one end toward the other as tight as you can manage without tearing the tortilla. The tightness keeps everything from falling out when you cut it.

Slice and serve:

Cut each wrap in half on the diagonal with a sharp knife using one smooth downward motion. The diagonal cut looks prettier and somehow makes the wrap feel more elegant.

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There's something special about a wrap that feels both healthy and indulgent at the same time. My kids actually ask for these, which tells me everything about whether a recipe is a keeper.

Flavor Pairing Ideas

The strawberry and goat cheese combination is magic, but it loves company. The earthiness of spinach grounds the sweetness, while the red onion cuts through richness with its sharpness. Balsamic glaze acts like a bridge between all these flavors, bringing them into harmony. Think of it like building a friendship—each ingredient needs the others to shine.

Making Ahead

If you're prepping for a picnic or lunch box, assemble the wraps without the dressing the night before and keep them wrapped in parchment paper in the fridge. The tortilla stays soft, the vegetables stay crisp, and you can add the balsamic glaze and oil right before eating. I learned this trick after ruining a perfectly good wrap by dressing it too early during a camping trip.

Customization and Variations

These wraps are endlessly flexible depending on what you have on hand or what you're craving. Swap in arugula if you want something peppery, or use mixed greens if you're out of spinach. For a sweeter wrap, drizzle with honey instead of balsamic glaze, or add a thin layer of honey with the goat cheese. Grilled chicken brings protein without changing the vibe, and chickpeas work beautifully if you want to keep it vegetarian but heartier.

• Try adding thin slices of fresh mint for a spring-like brightness that makes the whole wrap feel even fresher.
• A tiny pinch of crumbled feta cheese mixed with the goat cheese adds a different kind of tang if you're feeling adventurous.
• Toasted sunflower seeds or pumpkin seeds can replace the pecans if you're avoiding tree nuts or just want a change of pace.

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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These wraps remind me that some of the best meals come from simplicity and good ingredients rather than complicated techniques. Serve them cold with a crisp drink, and watch people come back for seconds.

Frequently Asked Questions

→ Can I use other greens instead of spinach?

Yes, arugula or mixed salad greens work well as alternatives and add unique flavors.

→ What nuts pair best with these wraps?

Roasted pecans or walnuts add crunch and complement the creamy goat cheese nicely.

→ How can I make the wrap more filling?

Adding grilled chicken or chickpeas boosts protein content and makes the wrap more satisfying.

→ Is there a sweeter dressing option?

Honey can be used instead of balsamic glaze for a milder, sweeter flavor.

→ How should I store leftovers?

Keep wraps chilled and add the dressing just before serving to prevent sogginess.